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recipe: cream of leek and broccoli soup

When leeks come in my veggie share they sometimes sit in the bottom of the crisper drawer until they’re…not so crisp. Happy to say that was not the case with these leeks! This soup is filling, fresh, super green, and creamy (and no heavy cream or butter make feel better about the second bowl).

Add veggie stock, bring to a simmer, and simmer (covered) for 20-30 minutes (or more if you are impatient like me and start doing other stuff and forget your poor soup).

While the soup is simmering, make your cashew cream by blending your cup of cashews soaked in a cup of water (the longer they soak the creamier your cream, but if you have a high powered blender like a VitaMix they don’t need to soak really at all, and if you have nothing but a wimpy blender on its last leg, just powder the cashews first in a spice grinder and you can still get a creamy cream). Add in the nutritional yeast once the cashews are super creamy and blend a few seconds more.

After your soup has simmered a while, mix in the cashew cream and then you have a few choices: serve as is (will be a chunky soup, still delicious), blend in batches in a blender (take the cap off to let steam escape and then cover with a towel and say a prayer you don’t get hot soup in your face), or use an immersion blender to mix it all up right in the pot.

Note: this soup is not particularly thick, which I like. However, if you want a thicker, creamier batch, just double the cashew cream (not the nutritional yeast quantity, just the cashews and water).